To prepare the chickpea vegan meatloaf start covering the chickpeas with water and soak overnight.
Heat the oven to 180°C (160°C in a fan oven), 375°F, and brush the loaf tin with oil.
Drain the chickpeas well and pass through a mincer.
Fry the onion and garlic in 1 tbsp hot oil until translucent, then add to the chickpeas.
Add the carrots, egg substitute and sesame seeds.
Grind the cumin, coriander and chilli in a mortar and add to the chickpea mixture.
Season the vegan meatloaf with salt and ground black pepper, add 1 tbsp oil and mix together thoroughly.
If the mixture is too soft, add breadcrumbs.
Check the seasoning then transfer to the tin, smooth the top flat and brush with the remaining oil.
Bake in the oven for 1 hour.
If it starts browning too much, cover the vegan meatloaf with aluminium foil.